Recipe Malaysia

Ingredients : 1 box of soft bean curd, mince pork and ikan tenggiri together (about 1 cup), 1 stalk spring onion, garlic (crushed), 1 table spoon of sesame oil, salt, pepper and 1 table spoon of dark soy sauce.

Cooking Tips :
1. Marinate mince pork and ikan tenggiri with salt, pepper and 1 tablespoon of sesame oil for 10 minutes.
2. Steam the soft bean curd for about 5 to 10 minutes.
3. Heat up the wok with 1 table spoon of oil.
4. Then pour garlic into wok, fry for 2 minutes.
5. Continue fry with minced meat and stir fry with garlic till lighten brown color.
6. Add 1 table spoon of dark soya sauce and 1 table spoon of mushroom oyster sauce to taste.
7. Cook another 2 minutes.
8. Remove from the wok.
9. Pour it onto the steamed soft bean curd.
10. Decorated with some chopped spring onion.
11. Serve with white rice.

Ingredients : 3 Vegetarian Char Seow & Ham chicken (Dice into small cubes) , 2 fish cake (cut into shreds), 1 tbsp dried shrimps, red shallots (crushed), 1 pack mee hoon and 3 stalks brassica.

Cooking Tips:
1. Soak the mee hoon into cold water for 5 minutes. Then drain water out.
2. Heat the wok with 2 tablespoon oil.
3. Fry the crushed red shallots with dried shrimps till brown-golden color.
4. Add the diced vegetarian Char Seow, Ham chicken, fish cake fry for 2 minutes.
5. Add mee hoon, chicken powder, soy sauce and pepper, stir throughly.
6. Pour 1 bowl of water into it, cook until the water dry.
7. Remove from the wok.

Ingredients : 300g minced mackeral, 10 pieces of wantan skin, 300g mince meat, 75g minced prawn, 1 stalk spring onions.

Seasoning : 1 tbsp salt, sesame oil, 1 tbsp fish oil and a dash of pepper

Cooking Steps :
1. Mix 300g minced mackerel, 100g minced pork and 75g minced prawn together to form a pastry.
2. Marinate the pastry with 1 teaspoon salt, 1 tablespoon sesame oil, 1 teaspoon fish oil and pepper, stir it to homogenously. Chill the mixture in a refrigerator for about 30 minutes.
4. Scoop appropriate mixture, on center of the wantan skin. Wrap the mixture with the wantan skin.
5. Use a little egg white to seal the edges.
6. Deep fry until golden brown, then can serve.